Blueberry Summer Squash Bread: A Delicious & Easy Recipe

Name: Blueberry Summer Squash Bread: A Delicious & Easy Recipe
Total time: 1 hr 15 mins
Ingredients: 1.5 cups grated yellow squash; 0.5 cup honey; 0.5 cup blueberry syrup (such as Stonewall Kitchen® Wild Maine); 0.5 cup vegetable oil; 1 egg; 0.5 teaspoon vanilla extract; 1 cup all-purpose flour; 0.5 cup whole wheat flour; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 0.5 cup blueberries; 0.5 cup chopped walnuts

Needing a baked gift, I created this unique blueberry summer squash bread. Limited to summertime fruits and veggies, I improvised from a zucchini bread recipe. The result? A healthy, hearty bread with a moist consistency and sweet, summery flavor, offering a delicious alternative to traditional zucchini bread.

Total time1 hr 15 mins
Prep time15 mins
Cook time1 hr
Yield1 (9x5-inch) loaf, 10

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Servings

Instructions

Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan for baking.
In a large bowl, whisk together squash, honey, blueberry syrup, oil, egg, and vanilla until well combined; set aside the mixture.
In a separate bowl, combine flours, baking soda, baking powder, and salt. Stir in blueberries and walnuts until evenly coated. Add the squash mixture and stir until just combined, then pour batter into the prepared loaf pan.
Bake in the preheated oven for about 1 hour, or until the top is nicely browned and a toothpick inserted into the center comes out clean.

Nutrition

Calories: 328 kcal
Fat Content: 16 g
Fiber Content: 2 g
Sugar Content: 24 g
Sodium Content: 265 mg
Protein Content: 4 g
Cholesterol Content: 19 mg
Carbohydrate Content: 45 g
Saturated Fat Content: 2 g
Unsaturated Fat Content: 0 g